{"@id":"https://credentialengineregistry.org/resources/ce-3ab28dfc-fcd9-47e0-8a03-7dadd2e5ad91","@type":"ceterms:ApprenticeshipCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-3ab28dfc-fcd9-47e0-8a03-7dadd2e5ad91","ceterms:name":{"en-US":"Culinary Apprenticeship Program"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-7dc7b6eb-9218-4bc6-baa1-c6dc51e3494b"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:description":{"en-US":"Cook-Chef de Partie/Line Cook:  \r\nThe UH-CHI Culinary Apprenticeship Program is designed to train individuals that have little to no experience in cooking without formal culinary training to cook at a UNITE HERE Local 1 hotel or food service venue at a Chef de Partie or Line Cook level. This course is a hands-on training which includes 150-hours of related training instruction and testing, includes a 6 hour ServSafe Food Handlers Certification training. For homework, the students must complete and pass the online AHLEI Certified Kitchen Cook Program. The apprenticeship is a competency-based program, where the student must work in union kitchen for a minimum of 2,000 hours and successfully pass all of necessary competencies. The program prepares individuals to successfully enter the culinary industry including instruction in a brief history of the culinary arts as well as the fundamental concepts and skills related to French terminology, knife skills, kitchen mathematics, sautéing, broiling, butchering, braising, soups, and sauces. At the end of the program, the student will receive 4 certifications: \r\n5\tServSafe Food Handlers\r\n5\tAmerican Hotel \u0026 Lodging Educational Institute (AHLEI) \r\n5\tUH-CHI Apprenticeship Program-Certificate of Completion\r\n5\tUS Department of Labor Registered Apprenticeship Program."},"ceterms:targetLearningOpportunity":["https://credentialengineregistry.org/resources/ce-da3b8a84-fb81-4c80-b158-65843892941a"]}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-7dc7b6eb-9218-4bc6-baa1-c6dc51e3494b"],"ceterms:inLanguage":["en-US"],"ceterms:description":{"en-US":"Cook-Chef de Partie/Line Cook:  \r\nThe UH-CHI Culinary Apprenticeship Program is designed to train individuals that have little to no experience in cooking without formal culinary training to cook at a UNITE HERE Local 1 hotel or food service venue at a Chef de Partie or Line Cook level. This course is a hands-on training which includes 150-hours of related training instruction and testing, includes a 6 hour ServSafe Food Handlers Certification training. For homework, the students must complete and pass the online AHLEI Certified Kitchen Cook Program. The apprenticeship is a competency-based program, where the student must work in union kitchen for a minimum of 2,000 hours and successfully pass all of necessary competencies. The program prepares individuals to successfully enter the culinary industry including instruction in a brief history of the culinary arts as well as the fundamental concepts and skills related to French terminology, knife skills, kitchen mathematics, sautéing, broiling, butchering, braising, soups, and sauces. At the end of the program, the student will receive 4 certifications: \r\n5\tServSafe Food Handlers\r\n5\tAmerican Hotel \u0026 Lodging Educational Institute (AHLEI) \r\n5\tUH-CHI Apprenticeship Program-Certificate of Completion\r\n5\tUS Department of Labor Registered Apprenticeship Program."},"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.illinoisworknet.com/explore/Pages/ExploreCareers.aspx","ceterms:targetNode":"https://apps.illinoisworknet.com/cis/Clusters/OccupationDetails/100033?parentId=0\u0026source=WIOA","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Illinois Career Information"},"ceterms:targetNodeName":{"en-US":"Cooks, restaurant"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}}],"ceterms:subjectWebpage":"https://unitehere.org","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0505","ceterms:codedNotation":"12.0505","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Food Preparation/Professional Cooking/Kitchen Assistant."},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers.  Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring."}}]}